Quote:
Originally posted by Hank Chinaski
Does your market sell anything other than tuna with a "sushi-grade" option? As to tuna, you should always err on the side of buying the sushi grade, because whatever they deem not sushi grade is probably quite bad*.
Other fish is generally not sold with the "sushi-grade" identifier, and can be purchased with the normal care one should give to ensuring fresh fish. Fresh tilipia is fine for ceviche, and certainly for grilling.
*This is a more complex question if you live in Japan.
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This reminds me... ever had real fresh poke? I found this joint on Kaui that had poke with just caught tuna chunks in it the size of large dice. It was the best food I've ever eaten. I can't get anything anywhere near it out here on the east coast. The closest any place comes are these cheesy little "poke cocktails' where they serve you tuna tartar with soy sauce in a martini glass.
Anybody know a joint in NYC/Philly/DC where they servce real poke?
